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Easy carpaccio

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 11
Servings 12
Time 15


  • 1kg beef fillet, you can also use kudu, ostrich,
  • Fresh tuna or salmon
  • Salt and freshly ground black pepper
  • Olive oil
  • To serve
  • Good-quality olive oil
  • Basil pesto
  • Maldon salt
  • Caper seeds
  • Parmesan shavings
  • Baby lettuce leaves or rocket


3 to 5
1.Rub salt and freshly ground black pepper all over the fillet. Heat a frying pan until it is very hot and add some olive oil. Quickly seal the meat on both sides over high heat, remove from the pan and allow to cool completely.
2.Wrap the fi llet tightly in clingfi lm and place in the freezer for 2-2½ hours until it is firm enough to be cut into extremely thin slices.
3. Use a very sharp knife to slice the fillet into paper-thin pieces. The meat will be frozen but do not be concerned, as it will defrost quickly. Place the slices of meat onto plates while they are still frozen, as they are far easier to handle.
To serve:
Drizzle olive oil and basil pesto over the meat and season with Maldon salt and freshly ground black pepper. Sprinkle caper seeds and Parmesan shavings on top and, lastly, add a handful of baby lettuce leaves or rocket.

Read more on: beef


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